Preparation

1. Thinly slice the radishes and carrots either by hand using a really sharp knife or with a mandolin (paddle slicer). Thinly slice the jalapeño and chop the cilantro. Pack the sliced vegetables - alternating between the radishes, carrots, jalapeño, shallots and cilantro into either 4 clean pint-size or 2 quart-size mason jars.
2. Make the brine: In a saucepan, combine the vinegar, water, salt, sugar, mustard seeds, cumin seeds, chili flakes and peppercorns. Bring to a boil, stirring to dissolve the sugar and salt. Pour the mixture over the vegetables and insert a knife or thin spatula to gently stir to make sure all of the vegetables are covered with the brine. Let the mixture cool to room temperature then cover and refrigerate. Chill 8 hours before serving. Store in the refrigerator for up to 6 weeks. The sodium value is high due to the amount in the brine - but is not actually in the pickles.
3. Many vegetables work well with this pickling brine method such as beets, cauliflower, bell peppers (or any variety of peppers), onions, zucchini...explore and enjoy!